Description
A delicious and hearty dish featuring tender herb-roasted chicken paired with flavorful root vegetables, perfect for a comforting dinner.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 lemon, halved
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix olive oil, salt, pepper, rosemary, and thyme.
- Rub the herb mixture all over the chicken, including under the skin.
- Place the chicken in a roasting pan and surround it with carrots, parsnips, onion, and garlic.
- Squeeze lemon halves over the chicken and place them inside the cavity.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.
Notes
- For extra flavor, marinate the chicken overnight with the herb mixture.
- Feel free to substitute other root vegetables like potatoes or turnips.
- Serve with a side of crusty bread to soak up the juices.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken with vegetables
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Herb-Roasted Chicken, Root Vegetables, Dinner Recipe